Like a Cuban sandwich but with a Southwest twist, these loaded grilled hot dogs are sure to please any hungry crowd.
| ⅓ cup | mayonnaise |
| 3 tbsp | Louisiana Hot Sauce - Southwest Jalapeno |
| Jalapeno, divided | |
| 6 | jumbo hot dogs |
| 6 | slices black forest ham |
| 6 | hot dog buns, split |
| 6 | slices Swiss cheese, cut in half diagonally |
| 2 tbsp | prepared yellow mustard |
| 18 | slices bread-and-butter pickle |
| 18 | slices pickled jalapeño pepper |
Preheat grill to medium-high heat; grease grates well.
In small bowl, stir together mayonnaise and 1 tbsp The Original Louisiana Brand® Hot Sauce Southwest Jalapeno.
Grill hot dogs, turning occasionally for 6 to 8 minutes. Brush with remaining hot sauce and grill, turning occasionally, for 3 to 5 minutes or until grill-marked, puffed and heated through.
Meanwhile, grill ham slices, turning halfway through, for 1 to 2 minutes or until lightly charred. Grill hot dog buns for 30 to 60 seconds or until grill-marked and toasted.
Turn one side of grill off. Assemble hot dogs, ham and Swiss cheese in toasted buns. Arrange on grill over indirect heat with lid closed and heat for 30 to 60 seconds or until cheese has melted.
Garnish each with hot sauce–mayonnaise mixture, mustard, pickles and jalapeños.
Tips: Substitute pickled jalapeños with sliced fresh jalapeños if preferred.
Substitute prepared mustard with Dijon mustard if preferred.
